Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Venison Pastry

Name: Venison Pastry
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pounds venison, neck, breast, flank or shoulder; 2 ounces seasoned flour; 2 ounces port; Juice of 1/2 lemon; 1/2 pint (1 cup) venison stock; Nutmeg; Thyme; Salt and freshly ground black pepper; 6 ounces butter; 1 1/4 pounds short crust or rough puff pastry; 1 egg, beaten

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Level: Intermediate
Total: 2 hr 30 min

Prep: 30 min
Cook: 2 hr

Yield: 6 to 8 servings

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Ingredients

2 pounds venison, neck, breast, flank or shoulder

2 ounces seasoned flour

2 ounces port

Juice of 1/2 lemon

1/2 pint (1 cup) venison stock

Nutmeg

Thyme

Salt and freshly ground black pepper

6 ounces butter

1 1/4 pounds short crust or rough puff pastry

1 egg, beaten

Directions

Preheat the oven to 425 degrees F.

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and sear the steaks quickly. Put the meat into a 3 to 4-pint pie dish, add the port, lemon juice and stock. Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in the oven 15 minutes, Lower the oven temperature to 350 and roast for an additional 1 3/4 hours.